Chinese Cuisine: Fujian Cuisine Culture

The origin of Fujian cuisine culture can be traced

Fujian cuisine is one of the eight major cuisines in China, covering dishes from the "Golden Triangle of Southern Fujian" in Quanzhou, Xiamen, Zhangzhou and Putian in Fujian Province, and has an important relationship with the cuisines of Taiwan, Hong Kong and Macao and Southeast Asia. Minnan cuisine is fresh and crisp, paying attention to the preparation of soup ingredients, the taste is light, the sour and sweet are suitable, the Combination of Chinese and Western, and there is no change. Its cooking techniques are diverse, including frying, stir-frying, boiling, stewing, stewing, frying, brine, jiong, stove, drizzling, steaming and so on.

Famous dishes with local characteristics include: osmanthus clam meat, red braised tongxin river eel, Dongbi dragon ball, steamed bamboo shoot river perch, oil-baked red sturgeon, orange juice after-strength fish, etc. Famous local snacks include: meat brown, noodle paste, deep Shanghai fish balls, flat food, Shishi sweet fruit, fried dates, snail meat bowl cake, soil shoot jelly, taro balls, triple noodles and so on. The abundant local specialties of southern Fujian provide material guarantees for southern Fujian cuisine, such as Xunpu oyster, Sunjiang sea bass, sand tadpoles from Xinqiao Creek, "Lamao" from Fuqiao Creek, eels from Jinjiqiao Creek, Yanling loofah, Chen Dai mud clams, Shihu red paste sturgeon, Longhu phnom pen turtle, Yakou peanuts, Hui'an sweet potatoes, Lingshui vegetables, Xibin wine, Yongchun lees, Anxi tea leaves, Yongchun reeds, Yongchun reeds, etc.

As one of the eight major cuisines in China, Fujian cuisine has gradually formed through the mixing and exchange of Han culture in the Central Plains and the local ancient Yue culture. The Neolithic pottery pottery and connecting stoves used by Fujian ancestors in the Neolithic ruins of Tanshi Mountain in Hengxin Village, Sugarcane Town, Minhou County, prove that the Fuzhou area has entered the cooking era from grilling more than 5,000 years ago. Fujian is a famous hometown of overseas Chinese in China, and the new varieties of food and some novel condiments introduced by overseas Chinese abroad have had a non-negligible impact on enriching Fujian's food culture and enriching the content of the Fujian cuisine system.

After long-term exchanges with overseas people, especially the people of the Nanyang Islands, the overseas food customs have gradually penetrated into the food life of the Fujian people, so that Fujian cuisine has become a unique cuisine with open characteristics.

At the end of the Qing Dynasty and the beginning of the People's Republic, a number of famous shops with local characteristics and famous chefs with real talents and practical skills emerged in Fujian. At that time, Fujian was an important area for foreign trade, and Fuzhou and Xiamen once had a deformed market boom. In order to meet the needs of bureaucrats, gentry, comprador classes and other high-class social entertainment, Juchun Garden, Huiru Perch, Guangyu Lou, and another day appeared in Fuzhou, and Nanxuan, Le Qionglin, Quanfu Lou, Shuangquan and many other famous restaurants and restaurants in Fujian appeared in Xiamen.

According to research, the source of Fujian cuisine is in quanzhou city, Fujian Province, which not only relies on Quanzhou's rich product resources, but also has an inseparable relationship with Quanzhou culture such as the migration of Quanzhou people, the prosperity and development of the economy, the expansion of overseas transportation, and the unique folk eating habits.

Quanzhou has a long history and a long history of culture, and has a history of 1200 years and has an extremely rich traditional cultural heritage. Diverse cultures such as local culture (also known as Minyue culture), Central Plains culture, and Haisi culture are integrated and carried forward here. Therefore, the Central Plains Han culture has played a positive role in promoting the development, formation and prosperity of the Quannan culture. The Han people who entered Fujian brought not only advanced Central Plains culture, production technology, but also brought the ancient food culture of the Central Plains, some cooking techniques have been preserved to this day, such as "soup" foods, the north is now used to cook or steam into juice- and paste-like food, while Quanzhou's meat soup, trench soup, powder soup retain the most quaint cooking methods.

The Hai Silk Road culture originated from the opening of the Maritime Silk Road, and zheng He's voyage to the West in the Ming Dynasty was a continuation of the Hai Silk Road. Especially since the Tang and Song dynasties, with Quanzhou's foreign trade, economic trade and multicultural exchanges have become increasingly prosperous. For example, the unique "sardy" food in Quanzhou and Xiamen is a witness to the integration of Chinese and foreign food cultures. At this time, cooking techniques in Beijing, Guangzhou, Suzhou, Hangzhou and overseas were also introduced. Combined with local culture and local customs, it has gradually developed and formed a southern Fujian cuisine system.

Therefore, Minnan cuisine should be the crystallization of multicultural combination, formed by the major influence of Minyue culture, Central Plains culture and Haisi culture. On the basis of inheriting traditional skills, Minnan cuisine extracts the essence of various dishes and adjusts the rough and greasy customs. Especially since the reform and opening up, in addition to its great influence on the surrounding areas, it has also continuously formed a new Quanzhou cuisine system by introducing cooking technology.

The ancestors of Quanzhou make full use of the strong historical and cultural accumulation and the unique mountain and sea resources, compatible with the essence of Chinese and foreign food culture, and form a simple form, fragrant taste, mellow and delicious, unique flavor of the Minnan cuisine genre, which is inseparable from the splendid Quannan culture, and also inseparable from the simple, tolerant and hospitable folk culture of Quanzhou people.

Historically, Quanzhou was once a holy place for various religious activities in the world, and now it has preserved more than a dozen religious relics, mainly Including Buddhism, Taoism, and Christianity. The "Chronicle of Longqing Province" says: "The wind and temperature of the spring land are melting, the people are human, the quality is solid, and the former name is known as the Buddha's Country, and the seaside Zou Lu is known." Such a religious environment has formed a unique food folk culture in Quanzhou, including food customs such as New Year's Festival and etiquette. Folk weddings and funerals are festive, worship gods and ancestors, in addition to banqueting guests, there are many flavored snacks and ceremonial foods.

Many ordinary families also have to cook and make flavored foods every New Year's Festival, which can be sacrificed, can be invited, can be written banquets, and can also be gifted to relatives and friends, such as Lantern Festival Lantern Pills, Spring Festival rice cakes, sweet fruits, Qingming Festival wheat filling fruits, Dragon Boat Festival Zongzi, children's "Full Moon Pills" of "Full Moon", Shou Gui, wedding "Big Flower Bags", "Gift Cakes" and so on. In addition to the New Year's Festival and ceremonial food customs, there are also three meals a day a day.

The daily food customs of Quanzhou people are the same as in most parts of China, and the three meals of the day are implemented in the morning, noon and evening meals, and there are snacks as a supplement to the meal. Restricted by the local natural environment, economic conditions and production methods, since ancient times, Quanzhou people have taken "relying on the mountains to eat the mountains, relying on the sea to eat the sea" as the feeding principle, the diet structure has its own search, the staple food raw materials are rice, sweet potatoes (sweet potato), barley, and the production methods of the staple food are dry rice and porridge. Dim sum is mainly snacks, such as "triple noodles", "soy milk", "peanut milk" and so on. There is also a unique way of eating, that is, the main and secondary food "two in one" way of eating, that is, the vegetables, seafood, meat and other foods directly with the staple food into salty rice, salty porridge, such as cabbage rice, mustard rice, red paste sturgeon rice, peanut kernel porridge, oyster porridge, duck porridge, sweet potato porridge, etc., not only save cooking, cooking time, but also nutritious and delicious, these are the unique styles of Minnan cuisine.

Quanzhou is also one of China's famous historical and cultural cities, but also an ancient port city, as early as the Tang Dynasty has become China's foreign trade four major commercial ports, with more than 100 countries and regions have trade and friendly exchanges, song and Yuan Period more with "thorn Tong Port" at home and abroad, known as the "City of Light", there appeared "seven states of the city, the sound of the sea in the sound of the world merchants" prosperous scene.

Zheng He of the Ming Dynasty went to the West, zheng of the Qing Dynasty successfully recovered Taiwan, and in the early 20th century, many Quanzhou people went to Nanyang to work, which made Quanzhou's foreign exchanges more and more frequent, and foreign exchanges further expanded, resulting in closer exchanges and run-ins between Chinese and foreign food culture. In this way, the flavor of Minnan cuisine not only affects Zhang, Xiamen, Chaoshan and Taiwan Straits but also exports to foreign countries.

Taiwan and Quanzhou across the sea, exchanges have been very frequent, in 1661 the former Ming Dynasty Yanping County Wang Zheng successfully from Kinmen to recover Taiwan, the troops led by more than 25,000 people as Quanzhou people, the current Taiwanese more than 8% speak Minnan language, can also be said that 80% of Taiwanese ancestral home Quanzhou, so the flavor of Taiwanese cuisine is still mainly based on Minnan flavor.

In addition to its geographical proximity to Quanzhou, Zhangzhou has many inseparable origins in history. After the Ming Dynasty, Quanzhou Houzhu Port was blocked, the external port of southern Fujian was transferred to the Yue Port of Zhangzhou, and Zhangzhou became an import and export distribution center of Quanzhou, Xiamen and Southeast Asia, and the merchants of Quanzhou, Xiamen and Southeast Asia also gathered here, and Zhangzhou also promoted the development of Fujian catering. Minnan cuisine first had a greater influence on it, but the flavor of Zhangzhou not only inherited the flavor of Minnan, but also influenced by Hakka and Chaoshan flavors.

Now, the flavor of Zhangzhou cuisine is a combination of Quanzhou and Chaoshan flavors. Xiamen is a port developed in the past hundred years, influenced by the flavor of Minnan cuisine should be the same era as Zhangzhou, but xiamen history in addition to Quanzhou and Zhangzhou cuisine as the main body, but also the flavor of Cantonese cuisine and Western food. Xiamen cuisine is also based on the main theme of the original Minnan cuisine of "fresh and crispy", with more pioneering and innovation, and has become the representative of Minnan cuisine. A number of innovative dishes, such as "Dragon Palace Crystal Mussel", "Green Belt Bag Hunting", "Xishi Huan Yarn", "Puff pastry fragrant shrimp" and so on, have won awards in the national competition. It should be said that Minnan cuisine originated in Quanzhou, and the development is greater than That of Xiamen.

To be continued...

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